Tuesday, June 14, 2011

Powdered and Liquid Pectin are not all the same. There are differences between them in the amount you need to add to the recipe, the amount of sugar you need to add to activate the pectin to create the gel, and the possibility of adding additional ingredients.

All powdered pectin can be used interchangeably as long as you follow the instructions for each of the different types. I will list below what the manufacturer recommends under each powdered version.

For a recipe that calls for liquid pectin a powdered version is not interchangeable. Some recipes explain that the liquid version is always added after boiling and then not reheated back to a boil but immediately ladled into the sterilized jars. Powdered versions must be added then boiled again for some period of time to activate the gel process. Most recipes that are a “clear” jelly will ask for the liquid version so that there is no visible change to the recipe. Some jams require a liquid version as well. There is one exception now out in the market and that is Pomona Pectin. (see below)

I want to show you the differences by giving you a layout of the brands more readily available to canners. There may be others out there or some people may make their own, but to the average canner we depend on these items at times to make our preserves, jams and jellies set.

Below are the “commercial” brands and their requirements: No or Low Sugar, Liquid, and regular pectin. Every box you purchase will have not only the proportions to use of the pectin but any questions about what additional ingredients you need to add for different types of fruit.